OctoFrost IF Blancher

The OctoFrost™ Impingement Flash (IF) Blancher is an innovative food processing machine which features the OctoFrost™ unique rain shower system which guarantees the quickest heat transfer, allowing for accurate temperature control within 0.2°C to avoid over-blanching the product.

With the OctoFrost™ Flash Impingement (FI) technology, the blanching time is reduced to a minimum, preventing over-blanching and reducing time and energy consumption. The user of the OctoFrost™ IF Blancher has absolute control over the blanching t° and time.

Optionally, the OctoFrost™ blanching machine can be fitted with a second temperature zone to reduce temperature in the final blanching stage, for delicate products, which are prone to over-blanching.

OCTOFROST™ CROSS-FLOW

The OctoFrost blancher machine features a cross-flow water system. In an OctoFrost™ cross-flow water system, the high volume of filtered and recirculated water showers over and through the product and immediately exits through the side of the blancher. The water then re-enters the heating tank of the blanching machine and due to the high volume of water in the system - the temperature drop is max. 3° C. The water flowing through the OctoFrost ™ IF Blancher has the correct temperature in every zone.

CUSTOMER BENEFITS

The OctoFrost™ IF Blancher comes with a number of benefits for the food processors looking for an optimal blanching machine:

Product Quality

Optimal product quality is guaranteed by quick and efficient blanching. No over-blanching, right product color and bite, preserved taste and nutrients are the main characteristics of the vegetables and fruits passed through the OctoFrost™ blanching machine.

Energy Efficiency

Energy Efficiency was one of the main design criteria when we developed our food processing equipment. The water in the OctoFrost™ IF Blancher is heated by means of direct steam injection, which is absorbed completely into the water. A high volume of recirculated water is used which has a very low temperature-drop when exiting the blancher, therefore, very little steam is needed to reheat the water. In addition, Water consumption is only caused by water pick-up on the product which usually ranges between 5% and 10% of the production capacity.

Blanching is a cooking process wherein the vegetable or fruit, is passed through hot water for a short time, followed by a plunge or passing through ice water to halt the blanching process. Blanching vegetables or fruits is done to stop the enzymatic process to prevent loss of flavor, nutrients, color, and texture. Blanching also cleanses the surface of contaminants and bacteria.

EQUIPMENT CAPACITIES

OctoFrost offers a capacity range of 1,000 to 15,000 kg/h for the blancher machines.

KEY BENEFITS IF BLANCHER

Flexibility of different temperature zones to avoid over-blanching;

Energy efficient steam injection into the blanching water;

Cross flow water circulation;

Significantly faster transfer due to the impingement rain shower system;

High volume of recirculated water over the product;

CIP system in place;

Total control in blanching time and temperature variations (different sections of the blancher can be turned on or off, with the additional flexibility of speeding-up or speeding-down the belt).